Skip to main content New<> this month
Get the Allrecipes magazine

Chocolate Cherry Biscotti

Rated as 4.68 out of 5 Stars

"These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 114
Original recipe yields 36 servings (3 dozen)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 114 calories; 4.6 16.6 1.9 23 55 Full nutrition

Explore more


Read all reviews 121
  1. 142 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Wow! Wow! WOW! I just finished making 14 dozen of these for holiday gifts. Now, I consider myself a good cook, but far from a good baker. This was easy and unbelievably tasty! Made a few m...

Most helpful critical review

I've been making biscotti for 20 yrs. but this recipe crumbled when I tried to cut it. I'll bake for a shorter time if I try it again.

Most helpful
Most positive
Least positive

Wow! Wow! WOW! I just finished making 14 dozen of these for holiday gifts. Now, I consider myself a good cook, but far from a good baker. This was easy and unbelievably tasty! Made a few m...

Used dried cherries instead of candied. I wraped the dough in plastic and chilled.Shapeing the dough into logs while still in the plastic made it simple and had no mess. Stood cookies upright fo...

I would give these a 10 if I could. There were absolutely amazing. They were a nice compromise between the "orginial" biscotti (which had no fat other than eggs) and the buttery, cookie-like bis...

The biscotti are good, but I have a few mentions - #1 when I printed the recipe it had no oven temperature #2 It calls for 1/2 cup white confectioners coating - and in step 7 it says to Drizzle ...

This recipe was very simple and quite tasty. Great cookie for dunking! I know a lot of people have complained about not being able to "drizzle" the white chocolate as it never seems to get thi...

My biscotti turned out perfect following this recipe. They were absolutely delicious. For those of you that said your biscotti crumbled, make sure you cut while they are still warm (7-10 minut...

These were difficult to work with -- even with a serrated bread knife. They crumble and consequently, they're hard to do at a full 10" size. Nevertheless, they look lovely and people love receiv...

I loved this biscotti recipe. The texture was just like I want...not hard as a brick, and doesn't fall apart in my coffee. The cherry/chocolate combination is always delicious, but I'm sure I'...

These are soooo good! Sometimes for Christmas I substitute peppermint extract for the almond, and it gives these biscotti a nice flavor. Makes them especially good with hot cocoa!! I make the...